Savory Pumpkin Coconut Curry
This curry is a warm hug in a bowl, with the creaminess of coconut and the sweetness of pumpkin creating a comforting embrace on chilly days.
I absolutely love making this Savory Pumpkin Coconut Curry when the leaves start to turn and the air gets crisp.
There's something so magical about how the flavors meld together, almost like a cozy blanket wrapping you up.
Plus, it's super simple to whip up, and the leftovers taste even better the next day, which is a win in my book!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using full-fat coconut coconut milk for that rich, creamy texture, but you can go lighter if you prefer. If you can't find red curry paste, yellow or green works too, just adjust the amount based on your spice preference! And don't skip the fresh lime juice; it really brightens everything up.
Tips & Notes
- •I often make a double batch and freeze half for a quick meal later on.
- •If you want to add more protein, feel free to toss in some cooked chickpeas or tofu!
Recipe Variations
- •Sometimes, I’ll swap out the spinach for kale or even add in some sweet potatoes for an extra hearty touch.
- •If you like a bit of crunch, try topping it with some roasted pumpkin seeds before serving!
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if it gets too thick.
Frequently Asked Questions
Can I make this curry in advance?
Absolutely! This curry actually tastes better the next day as the flavors deepen. Just store it in an airtight container in the fridge.
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This curry is a warm hug in a bowl, with the creaminess of coconut and the sweetness of pumpkin creating a comforting embrace on chilly days.
Ingredients
Instructions
- 1
In a large pot, heat a splash of oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- 2
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 3
Add the red curry paste to the pot, stirring it into the onion mixture for about 2 minutes, letting the flavors bloom.
- 4
Next, pour in the pumpkin puree, coconut coconut milk, and vegetable broth. Stir until everything is well combined.
- 5
Bring the mixture to a gentle simmer, then add the soy sauce, maple syrup, and a pinch of salt if using. Let it cook for about 10-15 minutes, allowing the flavors to meld.
- 6
Add the spinach and cook until wilted, about 3-5 minutes.
- 7
Remove from heat and stir in the lime juice.
- 8
Serve hot, garnished with fresh cilantro. This curry is divine over rice or quinoa!
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